Cauliflower Rice

1 large head cauliflower, trimmed, cut into florets
1 tablespoon coconut oil
2 small red chillies, seeded, thinly sliced
2cm piece fresh ginger, peeled, finely chopped
2 garlic cloves, finely chopped
2 tablespoons desiccated coconut
4 shallots, thinly sliced
2 tablespoons chopped fresh garlic chives (optional)
Extra sliced shallots, to serve

Using a food processor, process cauliflower florets until very finely chopped.
Heat coconut oil in a large, deep frying pan over medium heat. Add chilli, ginger and garlic. Cook, stirring, for 2 minutes or until chilli has softened and mixture is fragrant. Add cauliflower and desiccated coconut. Cook, stirring occasionally, for 20 minutes or until cauliflower is tender and light golden.
Stir in shallots and chives. Season well with salt and pepper. Serve sprinkled with extra shallots.